Quick Apple Cinnamon Scones with Fresh Apples
Nothing screams FALL quite like apples and cinnamon. Which is why we’re making these quick apple cinnamon scones! ‘Tis the season for an abundance of fresh apples, so this is the perfect way to use them up.
We’re using the base scone recipe I’ve slightly tweaked since receiving in pastry school. Since one, I like my scones in triangles, and two, I went to school in Scotland, so we have to adjust for American baking expectations. AKA Fahrenheit temperatures and mostly measuring in cups/spoons.
With this recipe, we’re adding in lots of cinnamon and grated apple for a fall bite throughout, every time. They’re soft and delicious, and honestly even better the next day.
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THE HUMBLE SCONE
These are classic British scones (but flavored, obviously). They’re perfectly puffed, and while they have a crisp edge, there aren’t the flaky layers you’d find in puff pastry or pie crust. These are scones, not biscuits. They are meant to be served with clotted cream and jam, alongside a cup of tea.
If you’re looking for a sweeter, no-quite-but-almost cake-like scone, then these Cinnamon Chip Scones will hit that spot for you. If it’s a flaky biscuit you’re looking for, these Pimento Cheese Biscuits will knock any socks you may be wearing right off.
Personally, I love these apple cinnamon scones with this easy homemade apple butter (your home will smell DIVINE). It brings together all the cozy fall flavors, any time the apples are fresh.
Delicious tip! Squeeze out your grated apple right over a glass. Freshly squeezed apple juice that’s oh, so, yum.
INGREDIENTS
- Flour: Forms the structure and base of the scone dough.
- Baking powder: Provides lift and helps the scones rise.
- Sugar: Adds sweetness and balances the spices.
- Salt: Enhances flavor and balances the sweetness.
- Ground cinnamon: Infuses warm spice into the dough and topping.
- Unsalted butter: Creates a tender scone with rich flavor.
- Eggs: Bind the dough and contribute to structure and moisture.
- Buttermilk: Adds tenderness and a subtle tang.
- Apple: Brings natural sweetness, moisture, and texture.
- Vanilla extract: Enhances the overall flavor with a warm, aromatic note.
- Egg yolk: Helps achieve a golden, glossy finish.
- Heavy cream): Works with the yolk to lightly brown the tops of each scone
- Brown sugar: Creates a sweet, slightly caramelized crunch on top.
Don’t overwork your dough! Once your dough is mostly formed, but there are still some floury crumbles around, dump it onto your work surface. Then give one last press together, wrap, and pop in the fridge.
HOW TO MAKE APPLE CINNAMON SCONES
Start by grating your apples, measuring the amount needed, and placing it on a tea towel. Squeeze out most of the excess moisture, then set the apple aside.
In a large bowl, combine the flour, baking powder, sugar, salt, and cinnamon. Add the cold, cubed butter and use your fingers to rub it into the dry ingredients until the mixture resembles fine crumbs, with no large butter pieces remaining. Stir in the grated apple.
In a separate bowl, whisk together the eggs and vanilla extract. Make a well in the center of the dry mixture and pour in the egg mixture along with the buttermilk. Use a spoon to gently cut through the mixture, mixing until only a small amount of dry flour remains. Then, use your hands to gently press the dough together—just enough to form a cohesive ball without overworking it.
Turn the dough out onto your counter and press it into a round shape. Flatten it slightly, wrap it in plastic wrap, and refrigerate for 30 minutes to chill and hydrate the dough. Once chilled, lightly dust your counter with flour and place the dough on top. Lightly flour the surface of the dough and roll it into a circle just under an inch thick. Cut the dough into 12 triangles.
Whisk together the egg yolk and heavy cream in a small bowl. Lightly brush only the tops of the cut scones with the glaze, then leave them uncovered for 15 minutes to allow the surface to dry slightly. Bake the scones at 325°F for 15 minutes, rotating the pan at the 10-minute mark, until they’re lightly golden on the tops and edges.
While the scones are baking, prepare the cinnamon sugar topping by mixing brown sugar and cinnamon in a small bowl. As soon as the scones come out of the oven, sprinkle the cinnamon sugar over the tops for a sweet, crunchy finish. Transfer the scones to a wire rack and let them cool completely. Enjoy warm or at room temperature—especially with a spoonful of homemade apple butter and a cozy beverage!
3 reasons you’ll love these apple cinnamon scones
TIPS & VARIATIONS
- Don’t overwork your dough. Press it together in the bowl, dump it onto your counter, and squish in any remaining crumbles. Don’t worry if you see any dry bits once you wrap it, it will hydrate in the fridge
- For extra cinnamon flavor, fold in a cup of cinnamon chips!
- These scones puff big time as they bake, so don’t overcrowd your pan. I usually bake six at a time.
- If you like a drizzle on your scones, whisk together ½ cup of powdered sugar with 2 tbsp of heavy cream. Skip the cinnamon sugar on top of your scones and just wait for them to cool. Use a fork to drizzle your icing across the tops. You can also lightly dunk the tops of each scone into the icing, let any excess drip off, and place each back on the rack to set
MAKING AHEAD & STORING
To freeze your apple cinnamon scone dough, lay a piece of parchment paper on a plate and place your cut scones onto it, with space in between. After an hour, remove and store in a sealed container. The dough will keep for up to 3 months. When ready to bake, thaw overnight in the fridge and bake as instructed.
Store your baked scones in an airtight container for 2-3 days. They taste even better the next day (but past that, the longer they sit out, the drier they will become).
MORE FALL RECIPES
These are the Best Big & Soft Ginger Cookies, bringing the best chew and flavor. If you’re more of a pie queen, try this Blood Orange Galette drizzled with salted caramel or this rustic Peach Galette while peaches are still in season. Looking for a cozy drink? Try this 10-Minute Golden Tea, packed with immune-boosting and anti-inflammatory ingredients, perfect for going into cold weather.
EQUIPMENT YOU’LL NEED
Equipment
- Grater
- Paper Towels
- Mixing Bowls
- Spatulas
- Fork
- Pastry Brush
- Knife
- Baking Sheet
- Parchment Paper
Ingredients
- 3 cups flour
- 5 tsp flour
- 6 tsp baking powder
- ½ cup sugar
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- 5 ½ tbsp unsalted butter cold and cubed
- 2 eggs
- ½ cup buttermilk
- ¾ cup grated apple use a crisp variety like Honeycrisp or Granny Smith
- ½ tsp vanilla extract
- 1 egg yolk
- 2 tbsp heavy cream
- 2 ¼ tsp brown sugar
- ¼ tsp cinnamon
Instructions
- Grate your apple, measure, and place on a tea towel or a few sheets of paper towel. Squeeze out most of the excess moisture and set aside
- In a bowl, combine flour, baking powder, sugar, salt, and cinnamon
- Add cubed cold butter to the bowl and, using your fingers, rub it into the dry ingredients until very fine and no large lumps of butter remain.
- Stir in the grated apple
- In a separate bowl, whisk together your eggs and vanilla extract
- Make a well in the dry mix and pour the egg mixture and buttermilk into the center. Cut through the mixture with a spoon, and when there’s barely any loose flour at the bottom, gently compress the dough with your hands to bring it together. Avoid stretching the dough—you don’t want the gluten to build up
- Dump the dough onto your counter and press it into a circle. Flatten slightly, wrap in plastic wrap, and refrigerate for 30 minutes to chill and hydrate
- Lightly dust the counter with flour. Place the chilled dough and lightly flour the surface of the dough before rolling it into a circle just under an inch thick
- Use a knife to cut into 12 triangles, place six on your baking sheet. These will puff a lot as they bake so don’t overcrowd your pan!
- In a bowl, make your glaze by beating together the egg yolk and heavy cream. Lightly brush only the tops of your cut scones with the glaze, and leave uncovered to dry for 15 minutes
- Bake at 325°F for 15 minutes, rotating the pan once at the 10-minute mark. Bake until lightly golden around the tops and edges. Repeat with the remaining scones.
- While the scones are baking, make your cinnamon sugar topping: combine sugar and cinnamon in a small bowl. Sprinkle the cinnamon sugar over the scones immediately after they come out of the oven for a sweet crunch.
- Transfer the scones to a wire rack to cool completely.
- Enjoy warm or room temperature with homemade apple butter and your favorite hot beverage!
